Directions : Preheat the oven to 200 C (400 F). Place the blueberries in a small baking tray. Juice one of the oranges and pour the juice over the blueberries Roast the blueberries for 15 minutes. Remove and allow to cool. Cut the remaining orange in half and juice one half.

Cut a slice or two from the remaining orange half, peel and cut the flesh into small pieces. In a bowl, add the coconut milk, coconut cream, coconut water, orange juice, orange pieces and roasted blueberries. Be sure to add any juices from the baking tray. Evenly spoon the fruit into each mold and top up with the coconut mixture.

Freeze overnight. If you have excess, store it in an airtight container in the fridge until your icy pops have set over night. Take the icy pops from the molds and store in an airtight container in the freezer, layering with baking paper in between pops to make sure they don’t stick together.

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Roasted Strawberry and Toasted Coconut Popsicles

makes 10 to 12 popsicles

Ingredients :

1/3 cup sweetened shredded coconut

1 pound fresh strawberries, hulled

1 tablespoon olive oil

2 tablespoons granulated sugar

juice of 1 lime, divided

1 (15 ounce) can whole fat coconut milk, well shaken

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

Directions :

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown. Keep a close eye on the coconut, it will toast quickly… usually within 3 to 5 minutes. Remove from the oven and place coconut in a small bowl to cool.

Place strawberries on the baking sheet and drizzle with olive oil. Place in the oven to roast until fragrant and soft, about 18 to 20 minutes. Remove from the oven and add the strawberries to the bowl of a food processor fitted with a blade attachment. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.

In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract. Stir the toasted coconut into the milk mixture.

Dollop a spoonful of strawberry into the bottom of each popsicle mold. Start by filling 10 molds in case you don’t have enough to fill 12 molds. Stir coconut milk and add to the popsicle milk, filling 2/3 full. Spoon more strawberry into each mold and top with remaining milk.

Add popsicle mold lid and place sticks inside. Freeze for at least 6 hours before serving.

In a blender, puree blackberries, then pour through a fine-mesh strainer to remove seeds. With the back of a spoon or spatula, press berry pulp and seeds against the strainer to help extract all of the liquid. Discard the seeds. Add 1/2 cup of the coconut milk mixture and 1 tablespoon honey to the strained berries, and whisk.

Add the lime juice and zest to the remaining coconut milk mixture, and stir to combine.

Pour alternating layers of the coconut milk mixture and the berry mixture into popsicle molds. Freeze for about 30 minutes, then insert sticks and freeze until firm.

A couple of notes: If you’re in a hurry, you could just strain the berries and throw everything together. You won’t have the pretty layers, but you also won’t get as many bowls dirty. Your call. If you don’t have honey on hand, you could probably substitute sugar, agave, or maple syrup, though I haven’t tried it.